Recipes

Beetroot, dill and feta pitas

Ingredients

4 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp grainy mustard

Half of 15g roughly chopped pack dill

400g cooked and sliced beetroot

100g Greek feta

6 pitas

Method

Toast the pitas.
Mix olive oil, balsamic vinegar and grainy mustard together and season well.
Stir in half of a 15g pack of roughly chopped dill and set aside.
Divide sliced cooked beetroot among the pitas, crumble over feta and drizzle with dressing.
Garnish with more dill and serve with an ice-cold Hansa Pilsener.